Tuna-Noodle Casserole

Tuna Noodle Casserole
Weight Watchers Recipe
Ratings (641)
7PointsPlus Value
Prep time: 20 min
Cook time: 30 min
Other time: 0 min
Serves: 8
Tuna casserole has a bad reputation for being a high-calorie dish. But not anymore! We've made a few easy ingredient substitutions.
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  • 12 oz uncooked egg noodles   
  •   12 oz water-packed tuna fish drained   
  •   2 cup(s) button mushrooms, sliced   
  •   1 cup(s) frozen green peas, thawed   
  •   16 oz fat free sour cream   
  • 1/2 cup(s) fat free mayonnaise   
  • 2 tsp Dijon mustard   
  • 2 tsp fresh parsley, fresh, chopped   
  • 1/2 tsp table salt, or more to taste   
  • 1/4 tsp black pepper, or more to taste   
  • 1/2 cup(s) reduced-fat shredded Monterey Jack cheese, or reduced-fat Swiss cheese   


  • Preheat oven to 350ºF.

  • Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.

  • Whisk sour cream, mayonnaise, mustard, parsley, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.

  • This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.


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